Bak Kut Teh (Peppery) (肉骨茶)

In Singapore, there are two version of Bak Kut Teh that we know.  One is the herbal and the other is the peppery version.  

Singapore versions are also different from those available in Malaysia.

Between the two countries, my son prefers the Singapore's.  Between Singapore, he prefers the peppery.

For the rest of us, we are the easy ones.  As long as it is flavourful, we love all.

So when I told my kids that I want to have Bak Kut Teh for dinner, he immediately said he wanted the peppery version.

I have tried the Klang Kah Kut Teh before and love it.  So now I am doing Bake Kut Teh in peppery broth.  

Learnings: I was too lazy to bring out the mortar so I just use the cleaver to bruise the garlic bulb and white peppercorn.

Also I didn't break down the garlic bulb as I recall the shop served whole garlic bulb in the past.  

I also used chicken broth as I didn't have the pork bones.

I felt that 400g of white peppercorn might be too much for my little one so I reduced it which was the right choice.

The broth is garlicky and peppery enough that my son even have second helping.

Adapted: Makansutra

What you need:

1kg of prime ribs
250g of garlic bulb 
3 tbsp white peppercorn
1 tsp salt 
2 litres chicken broth

Light soya sauce to taste


Method:

Using the blade of the cleaver, bruised the garlic bulb.

Put white peppercorn in a small plastic bag and with the back of the cleaver, crack the peppercorn a little.

Toast the peppercorn in a hot pan without oil until fragrant.

Blanch the prime ribs and then wash clean.

Bring a pot of chicken broth to a boil and add in the ribs, garlic, salt and white peppercorn.

Bring to boil and lower to a med heat and let it simmer until the ribs are soft.

Add soya sauce for taste and colour.

Serve with rice and dark soya.


Let's pray that better weather will come our way.  It has been really bad that my asthmatic cough is not going away at all.

Take care.